Wow. I really fell down on the job with my recipe posts - missing June and July completely. Ooops! I did make something this weekend though that I enjoyed quite a bit and thought I would share. These two recipes come from the Pink Adobe cookbook by Rosalea Murphy. The Pink Adobe is a famous restaurant in Santa Fe -- one that I highly recommend that you visit if you are ever n that beautiful community. It's an institution and well worth the visit.
Without further fanfare, here are Lasagne Monte and Many Bean Salad.
- 1 lb lasagna noodles
- 2 lbs boneless, skinless chicken breasts, poached
- 3 cups fresh green chiles roasted or 1 27-oz can of chiles (I used chopped & worked fine).
- 1 1/2 cups ricotta cheese
- 1 1/2 cups sour cream
- 1 8-oz package of sliced mozarella cheese
- 1/2 cup of sliced black olives
To poach chicken, place in 4 qt sauce plan with 3 cups of water. Bring to boil. Add 1 carrot, 1 celery stalk, 1/4 onion, salt & pepper. Bring to boil and reduce heat to simmer for 45 minutes. Let cool in chicken broth. Broth may be strained and retained (frozen) to serve as chicken stock in future.
Cook noodles according to package instructions. In 9 x 15 dish, place first layer of noodles. Slice poached chicken into strips. Cover noodles with 1/2 the chicken. Cover chicken with 1/2 the green chiles. Mix ricotta cheese and sour cream. Cover chicken and chiles with 1/2 the cheese mixture. Cover with next layer of noodles and repeat the process. Place final layer of noodles on top. Cover top layer with the sliced mozarella cheese and then the chopped black olives. Pre-heat oven to 325 F and bake, uncovered for 30-40 minutes until heated through. I made dish the night before and refrigerated before baking which seemed to work fine.
Many Bean Salad
- 2 tablespoons mild cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 5 tablespoons olive oil
- 1 cup each canned, drained beans - I used kidney, black, pinto, navy, garbanzo & green beans. The mix of colors is impressive.
- 1/4 cup chopped green pepper
- 1/4 cup chopped red pepper (my addition)
- 1 cup chopped red onion
- 1 medium tomato chopped
- 1/2 cup of mayonnaise (I omitted)
Prepare dressing by mixing all ingredients except the oil. Mix in olive oil and shake well (can use screw top jar). In large bowl, combine all the salad ingredients - except tomatoes & mayonnaise. Use rubber spatula to mix to protect integrity of beans. Pour dressing over salad and mix gently. Refrigerate if desired. Just before serving mix in tomatoes & mayonnaise.
I served the lasagna and salad with warm crusty bread. I would normally drink with a hearty red wine, but chose to have an amber pale ale instead - which I enjoyed. Bon Apetit!
Posted by Bruce Lehr August 8th 2010.